Description
Avalanche Cookies are no-bake, chewy delight packed with creamy peanut butter, crispy rice cereal, melty white chocolate, and marshmallows, accented by mini chocolate chips for a sweet crunch. Perfectly chilled and easy to make, these cookies offer a nostalgic treat with a modern twist, great for parties or an indulgent snack.
Ingredients
Units
Scale
Chocolate Components
- 1/2 cup mini chocolate chips, plus more for topping
- 2 3/4 cups white chocolate chips
Main Ingredients
- 1 3/4 cups creamy peanut butter (preferably Skippy)
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
Instructions
- Prepare Baking Sheets: Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat to prevent sticking.
- Freeze Mini Chocolate Chips: Place the 1/2 cup mini chocolate chips in the freezer to keep them firm for later mixing.
- Melt White Chocolate: Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until the chocolate is completely smooth and melted.
- Combine Peanut Butter: Stir the creamy peanut butter into the melted white chocolate until fully combined, creating a rich, smooth mixture.
- Coat Cereal: In a separate large bowl, add the rice krispies cereal. Pour the chocolate-peanut butter mixture over the cereal and stir gently to ensure all cereal pieces are evenly coated.
- Add Marshmallows: Stir in the miniature marshmallows, distributing them evenly throughout the coated cereal mixture.
- Cool and Mix in Mini Chocolate Chips: Let the mixture cool slightly until it’s barely warm. Then gently stir in the frozen mini chocolate chips to maintain their shape and texture.
- Portion Cookies: Using a 2-tablespoon measuring spoon or cookie scoop, portion the mixture onto the prepared sheet pans. Top each cookie with additional mini chocolate chips (about 1/2 teaspoon per cookie) for extra chocolate bursts.
- Chill to Set: Refrigerate the cookies for 1 hour or until firm and set, allowing the mixture to solidify and hold its shape.
- Serve: Serve the Avalanche Cookies straight from the refrigerator for the best chewy, slightly crunchy texture.
Notes
- Ensure white chocolate chips are melted gently to avoid scorching; stirring frequently helps.
- Freezing mini chocolate chips before adding helps keep them intact in the final cookie.
- Use creamy peanut butter for smooth texture; crunchy peanut butter will alter the mouthfeel.
- Refrigerate cookies until firm; at room temperature they may be too soft to handle.
- These cookies are gluten-free if using gluten-free rice krispies cereal.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
